Broiled Hanger Steak Tacos Recipe with Chimichurri
Want quick, tender steak tacos without any fuss? Our broiled hanger steak method delivers pink-centered meat and caramelized onions in one pan. We'll show you how your broiler becomes your new taco Tuesday saving grace.
Servings: 4 servings
Calories: 149kcal
Ingredients
For the broiled hanger steak
- 1 hanger steak sliced in half
- 1 onion sliced into thin wedges
- 1 red and green bell pepper seeded, stemmed and sliced (optional)
- Kosher Salt
- Oil
To Serve
- small corn tortillas
- Jalapeño sliced thin
- Sweet peppers sliced thin
- fresh Cilantro minced
- Chipotle crema or poblano crema
- Queso fresco or shredded cheese
- Hot Crispy Chili condiment
- Crema
- Chimichurri We love our homemade cilantro chimi (also called magic sauce)
- Limes
Instructions
Prep the hanger steaks:
- To start preheat the oven to broil (hi, if an option) and arrange the oven racks so that it is about 4” to 6” below the broiler.
- Line a baking sheet with aluminum foil.
- Remove the hanger steak from the package and pat dry with paper towels.
- If not already done, use a sharp knife to slice the hanger steak down the center, where the vein of silver skin runs, to form two long, thin steaks.
- Lay the steak and sliced onions on the baking sheet and drizzle with oil and a liberal sprinkle of the kosher salt. If desired, add a little taco seasoning too. If using the bell peppers, add those now as well.
- Flip and make sure all sides are covered.
Broil the hanger steaks:
- Transfer the baking sheet to the oven and broil, checking every 3 to 4 minutes to see if things need to be flipped or moved for even cooking.
- Cook until the onions are well browned all over and the steak reaches 130 degrees F with a digital meat thermometer.
- Carefully remove the baking sheet from the oven.
- Let rest for 5 minutes
Slice and serve:
- Transfer the hanger steaks to a cutting board and slice them into thin, 1/4” slices before chopping them into small bite-sized pieces.
- Return the sliced meat to the baking sheet with the onions and mix to combine.
- Toast your taco shells to warm them and make them pliable then using tongs to top each with the broiled hanger steaks and onions.
- Top with all of your favorite taco toppings, a spoonful of fresh chimichurri, and enjoy immediately.
Notes
- Because this steak cooks quickly we recommend having all of your toppings ready for assembly before you put the hanger steak in the oven so that your taco shells don’t get soggy waiting for any last-minute prep.
- This recipe is great with roasted and diced poblano peppers instead of bell peppers, too, if you want a little warmth
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 4g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 58mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 939IU | Vitamin C: 40mg | Calcium: 14mg | Iron: 2mg